Butternut Squash Tart With Anchovy Vinaigrette

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Nutrition per serving    (USDA % daily values)
CAL
712
FAT
149%
CHOL
67%
SOD
45%

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Ingredients for 8 servings

2.5 c all-purpose flour

1 t kosher salt

1 t sugar

1 c unsalted butter

0.25 c ice water

0.5 c olive oil, divided plus 2 tablespoons and more as needed

1 large butternut squash

0 salt & pepper as needed

6 sprigs fresh thyme

3 T white wine vinegar, plus more as needed

6 anchovy fillets, rinsed

2 medium leeks, halved lengthwise, cleaned and roughly chopped

1.5 c parmesan cheese, grated

2 eggs

0.5 c whole milk

1 t fresh thyme leaves

1 pn cayenne pepper, to taste

8 small, interior romaine leaves, or to taste

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